lemon coconut passionfruit tarts (AIP)

These lemon coconut passionfruit tarts are perfects for when you’re following the auto-immune protocol (AIP) as there isn’t much you can eat in the way of ‘treats’. It is an elimination diet, and to be honest I guess the idea is that you also eliminate the ‘need’ for sugar and treats etc. But being the sweet tooth that I am, I was excited to come across this recipe for lemon blueberry cupcakes that I could actually eat!

You do need a high speed blender/food processor or thermomix for this recipe. I found it completely fascinating watching the desiccated coconut turn into a batter (coconut ‘butter’ I guess).

Without further ado, here is the recipe, and you can even check out my instructional video #2. If you missed the first one, here it is.

Lemon coconut passionfruit tarts:

3 cups unsweetened desiccated or shredded coconut

Zest of one lemon

flesh of the lemon used for the zest.

½ cup maple syrup/coconut palm syrup (maple is AIP, not sure about coconut palm but is has a very low GI)

½ tsp. sea salt

½ tsp. baking soda

1 passionfruit (or 1/2 cup berries to top)

Preheat oven to 180C/160C(fan forced)/350F. Line 8 muffin cups with liners. Or use mini muffins (makes about 20)…

Place the unsweetened coconut in a blender/food processor.

Blend on high until the coconut starts to turn into a paste (about 1-2mins), scrape down sides and blend again until it is like a batter – not too thick.